Holiday Dressing Muffins

Holiday Dressing Muffins

12 servings
Although I've long raged against the concept of stuffing a turkey, a practice that does little but slow the cooking while producing an inedible gluey glop, I am a big fan of dressing, essentially stuffing cooked in a pan or dish. When you look at the ingredients, a dressing is really a kind of super-savory bread pudding, and indeed, like a good bread pudding, the delight of devouring it is greatly keyed (in my mouth at least) by the contrast between outer crunch and inner suppleness. As a result of copious experimentation, we have found that baking in a muffin tin is the best way to ensure every diner the best of both worlds.Please note that there is meat here, breakfast sausage to be exact, which in the south at least, is typically flavored with sage and black pepper. I'd love to tell you that you can produce a perfectly serviceable vegetarian version by leaving it out, but...alas...no.Photo by Lynne Calamia

Ingredients

  • 20 ounces bread-ciabatta

    French bread, or a mixture, torn into 1-inch pieces

  • 1 stick room temperature unsalted butter

    divided

  • 8 ounces bulk breakfast sausage
  • 2 1/2 cups chopped yellow onion
  • 2 1/2 cups chopped celery
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon dry mustard

    we like Coleman's

  • 2 teaspoons minced fresh rosemary
  • 1 1/4 cups chopped fresh parsley
  • 1/4 cup chopped celery leaves
  • 4 large eggs

    beaten

  • 2 1/2 cups chicken stock

Directions

  1. 1

    Evenly grease the cups of a 12-inch muffin tin with 1 tablespoon of the butter. Place in the refrigerator for at least an hour. (This isn't about preventing sticking as much as it is creating a crispy crust.)

  2. 2

    Heat your oven to 250℉. Arrange the bread pieces between the two half sheet pans and bake on the middle and lower third racks for 1 hour, switching the top pan to the lower rack and vice versa, after 30 minutes. The bread should be crisp and dried without browning. Transfer to your largest mixing bowl and set aside.

  3. 3

    Cook the sausage in a 12-inch cast iron skillet over medium-high heat, breaking up any chunks with the back of a wooden spoon and cook until the fat has rendered out, and the sausage is browned, about 6 minutes.

  4. 4

    Melt the remaining butter in the skillet then add the onion, celery, salt, pepper, sage, thyme, dry mustard, and rosemary and cook for 7 minutes, stirring frequently. Kill the heat, stir in the parsley and celery leaves and deposit the mixture into the bowl with the bread and mix well. Cool for 5 minutes.

  5. 5

    Combine the eggs and stock in a large measuring cup or bowl, then add to the bread bowl in two installments, allowing the first to be absorbed before adding the second.

  6. 6

    Retrieve the buttered muffin tin from the fridge and using an ice cream disher or large spoon, scoop about 5 1/2 ounces into your hand. Gently squeeze and shape into a ball shape and park in a muffin cup. Repeat with the remaining dressing until you've filled all the cups. If you have any leftover, evenly distribute amongst the cups and shape roughly into mounds.

  7. 7

    Tear a piece of aluminum foil 24-inches long and spray the dull side with no-stick spray. Cover the muffins tightly with the foil (lubed side down of course), and refrigerate overnight, or up to two days.

  8. 8

    When ready to bake, crank your oven to 350℉. When it reaches temp, remove the muffin tin from the fridge and place directly onto the middle rack of the oven, and bake for 20 minutes. Then, carefully remove the foil and bake 35 more minutes, until the dressing is deeply browned and crisp.

  9. 9

    Remove and cool for at least 15 minutes on a trivet or stovetop. To release, loosen the edges of the muffins with a small offset spatula or butter knife until the muffins release from the pan.

Holiday Dressing Muffins

Holiday Dressing Muffins

870 min12 servings

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About this Recipe

Tired of soggy, lackluster stuffing that falls flat on your holiday table? These Holiday Dressing Muffins are a revelation, offering a perfectly crisp exterior and tender, savory interior in every bite, making them the ultimate side dish for any festive occasion.

Why This Recipe Works

The genius of this recipe lies in its innovative approach: baking dressing in a muffin tin. This technique ensures that each individual serving develops that coveted golden-brown crust, delivering a delightful textural contrast that traditional pan dressing often misses. It truly is a super-savory bread pudding, elevated by the rich depth of breakfast sausage and a medley of aromatic herbs.

What to Expect

You can anticipate a side dish that's bursting with comforting, familiar holiday flavors but with an exciting twist. Each muffin provides a satisfying experience, from the beautifully browned top and sides to the moist, flavorful center. The medley of seasoned breakfast sausage, aromatic sage, thyme, fresh rosemary, and bright parsley permeates the hearty bread, creating a robust, savory profile that is both complex and incredibly satisfying. The inclusion of celery leaves adds a subtle, fresh herbaceous note that elevates the entire dish.

Customization & Variations

While the bulk breakfast sausage is a crucial component for the distinct flavor of these dressing muffins, you can certainly experiment with your choice of bread. A blend of ciabatta and French bread offers a wonderful textural foundation, but any quality, slightly stale bread will work beautifully. For an extra punch of freshness, consider increasing the amount of fresh parsley or rosemary to your liking.

Serving & Context

These individual Holiday Dressing Muffins are tailor-made for impressing guests at any holiday gathering, offering a sophisticated and convenient alternative to traditional pan dressing. They are a magnificent accompaniment to a roasted turkey, chicken, or pork, and also shine as part of a comforting family supper.

Frequently Asked Questions